Reviewed: Dec. 28, 2001

I can't say enough about this. Boy is it good. My twelve-year-old helped make most of this and she wants to take all the credit!

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9 users found this review helpful

Reviewer:

AlwaysCookin

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Reviewed: Apr. 1, 2003

Easy and delicious. I used Cool Whip and it was just fine. Add chopped roasted pecans to make it even better. But don't skimp on the sugar or you might pucker too much.

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6 users found this review helpful

Reviewer:

ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

Reviewed: Dec. 9, 2004

I thought this was a great side dish. I used Cool Whip as well and it was perfect. We loved it!

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6 users found this review helpful

Reviewer:

JLLEWIS1214

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

Reviewed: Nov. 30, 2009

good recipe. Thanks

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1 user found this review helpful

Reviewer:

Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

Reviewed: Nov. 24, 2010

I've been making this at Thanksgiving for years. I make it the day before, use cupcake tins (with liners) and freeze. Just pull out about an hour before the meal and it is defrosted enough to eat. The cold is a nice contrast. Very easy side dish. My kids LOVE it and I generally can't get them to eat cranberries.

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2 users found this review helpful

Reviewer:

Carrie T.

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Oct. 2, 2002

I tried serving this as a side dish, but its really too sweet. It would make a nice desert to supplement your regular holiday pies. I don't think I'll be making it again, but it was very good.

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5 users found this review helpful